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Categories:
fryer salt chicken broth onion Parmesan cheese Wesson oil regular rice bell pepper tomato-herb sauce
Viewed: 29 - Published at: 6 years agoIngredients
- 1 (2 1/2 to 3 lb.) fryer, cut up
- salt and pepper to taste
- 1 c. chicken broth
- 1 medium onion, sliced
- 2 Tbsp. Parmesan cheese
- 1/4 c. Wesson oil
- 1 c. raw, regular rice
- 1 bell pepper, sliced
- 1 (15 oz.) can tomato herb sauce
Method
- In a large skillet, brown chicken in oil.
- Drain fat. Sprinkle with salt and pepper.
- Stir in rice and chicken broth. Arrange pepper and onion on top.
- Pour herb sauce over all. Simmer, covered, for 45 minutes.
- Sprinkle with cheese just before serving.
- Yields 4 to 5 servings.
